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Heart-Shaped Brownies with Fresh Raspberry Buttercream

These fudgy heart-shaped brownies topped with fresh raspberry buttercream are perfect for celebrating special moments and add a vibrant touch to any dessert table.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1/2 cup unsalted butter Melted
  • 6 oz semi sweet chocolate Melted with butter
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup all purpose flour Sifted
  • 2 tablespoons cocoa powder Sifted
  • 1/4 teaspoon salt
For the Raspberry Buttercream
  • 1/2 cup unsalted butter Softened
  • 2 cups powdered sugar
  • 1/4 cup fresh raspberries Mashed and strained to remove seeds
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 pinch salt
  • 1-2 teaspoons milk or cream If needed for consistency

Method
 

Preparation
  1. Melt the unsalted butter with semi-sweet chocolate over low heat or in short bursts in the microwave. Stir until smooth and let it cool slightly.
  2. Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy.
  3. Sift in the flour, cocoa powder, and salt, and fold until just combined.
  4. Spread the batter evenly into a parchment-lined 8-inch square pan.
  5. Bake at 350°F for 22 to 26 minutes, until a toothpick comes out with moist crumbs.
  6. Cool completely before cutting into heart shapes.
Buttercream Preparation
  1. Beat softened butter until creamy.
  2. Gradually add powdered sugar while mixing.
  3. Mix in strained raspberries, vanilla, lemon juice, and salt until fluffy. Adjust with milk for desired consistency.
  4. Pipe or spread the buttercream on the cooled brownie hearts.

Notes

Cool brownies completely before cutting; warm brownies can tear easily. For clean cuts, chill the brownies and use a greased heart-shaped cutter.